Pomelos look like giant grapefruit, but can be much, much sweeter. Choose pomelos that feel heavy for their size, and peel them by cutting the thick rind into 6 sections, then cutting through the thick membranes to reveal the flesh. You can find pomelos in most Asian and Caribbean grocery stores. This recipe comes from Vancouver chef and food writer Stephen Wong.
Warm Chicken, Watercress and Pomelo Salad
The natural acidity of the pomelo makes it a wonderful accompaniment for shellfish and light meats. Instead of using chicken in the recipe, cooked crabmeat or grilled prawns would also be wonderful as substitutes. For vegetarians, try making this salad with avocados. Simply cook dressing for about 1 minute then allow to cool. Arrange slices of avocados on plate with watercress and pomelo, sprinkle with dressing and serve.
- 2 tbsp lime juice 25 mL
- 4 tsp fish sauce 20 mL
- 1 tbsp brown sugar 15 mL
- 1/4 cup chicken stock 50 mL
- 2 2 garlic cloves, crushed
- 1 small red chile, seeded and sliced
- 1 stem lemon grass, bottom 6 inches only, sliced thinly on the diagonal, or 1 tbsp. grated lemon rind
- 1 lb skinless, boneless chicken breast
- 1 1/2 tsp olive oil
- 1 bunch watercress, washed and trimmed
- 1 pomelo or 2 grapefruits, peeled and sectioned
Combine dressing ingredients and set aside. Line centre of each serving plate with watercress. Arrange pomelo sections around watercress on each plate. Slice chicken into strips. In non-stick skillet, heat oil over medium heat. Add chicken strips and saute until golden, about 2 minutes. Add dressing mixture and bring to boil for 1 minute. Divide and pour hot chicken mixture onto watercress on each plate and serve.